Lentil Salad in Olive Oil with Egyptian Spices (Adapted from Clifford A. Wright)
Oh the humble, simple lentil. Small, nondescript and bland, this legume has always been a bit-player on the stage who rarely gets a chance to strut and fret… Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
